Crispy Chicken Wings

Achieving restaurant-quality crispy wings at home requires the right technique and temperature control.

Wings

• 1kg chicken wings, split into flats and drumettes
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper

Buffalo Sauce

• 120ml hot sauce (Frank's RedHot)
• 60g butter
• 1 tbsp honey
• 1 tsp garlic powder

Dry Rub Alternative

• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne

Method

Prepare wings

1. Pat wings completely dry with paper towels.
2. Toss with baking powder, salt, and pepper.
3. Arrange on wire rack over baking sheet.
4. Refrigerate uncovered 1-24 hours for extra crispiness.

Bake for crispiness

1. Preheat oven to 250°C.
2. Bake 25 minutes, then flip.
3. Bake 20-25 minutes more until golden and crispy.
4. Check internal temperature reaches 75°C.

Sauce or season

1. For buffalo: Melt butter with hot sauce and seasonings.
2. Toss hot wings in sauce immediately after baking.
3. For dry rub: Toss hot wings in spice mixture.

Baking powder secret

Baking powder raises pH, helping proteins brown faster and creating crispy skin without frying.

Wire rack importance

Elevating wings allows air circulation around all sides for even crisping.

Make-ahead tip

The overnight drying step dramatically improves crispiness - plan ahead when possible.

Serve with celery sticks and blue cheese dressing for the full experience.